I guess I’m on a be flexible and chill and not so perfectionist kick lately, because something happened with baking the other day that otherwise would have made me stress out and possibly start over. It was a good lesson for me and something fun I figured I’d share, so here we go!
I was making the brownies I love yesterday, and my brain was just not functioning in the brownie frame of mind. I’m so used to making cookie bars that even though I was reading the recipe for the brownies, which says you need half a cup of flour, I put a full cup of flour in which is the amount for cookie bars. I had already put in every other dry ingredient on top of it, so it’s not like I could jus tpull out half a cup of flour. Oh no! My brownies were ruined.
Or were theeeey~
My fam was like “Don’t worry about it” but I was like “Well the recipe takes 2 eggs, so what should I do? It may not be the same consistency” so in the end we decided to just throw one egg in there to make it a cookie bar doughy consistency. Having a full cup of flour in there made the chocolate taste a little less prominent, but I was eating the dough from the bowl that was left over (because come on, who doesn’t) and it tasted really good! Like a chocolate sugar cookie, basically so I was really curious to see how the texture of the brownies would be after baking.
After the normal bake time, pulled it out and it was done – which is normally what happened with the brownies. But I noticed it was a bit more fudgey than the more cakey brownies I make with the 2 eggs, and half a cup of flour. Turns out, they were more fudgey, it was so delicious!! It’s less chocolatey, but you can taste all of the flavors added into the brownie instead of just chocolate. It somehow came out richer, probably because of that fudge texture. I used baking powder because that’s what the brownie recipe needs, instead of baking soda which is what’s used for the cookie bars and it just turned out to be soooo good, it’s hard to describe! And to think, I wouldn’t have found this new way to make brownies if I hadn’t “messed up” the recipe. Today I ran out of vanilla extract, so am trying it with nutmeg, and it also makes a completely different tasting brownie! Well, haven’t tried the brownie yet but the dough tasted sort of like a coffee, red velvety fudge. Ugh this recipe is just so good, looove it! I like how I can add frosting and other toppings in this because of the diluted chocolate also, because the recipe I normally use is really rich from the getgo so it’s hard to add things.
But yeah, I’m loving not stressing so much about things being perfect, and figuring out how to work through problems instead of just starting over from scratch when something doesn’t turn out quite right. This is the first time I drastically diverted form a recipe as well, and it’s really fun being creative in the kitchen – can’t wait to do it more! I’m really curious to see how 2 eggs will work with the 1 cup of flour, we’ll see if I try to do that next time I make brownies!